1 lb. ground lamb
1 small shallot, minced
1 clove garlic, minced
2 tbsp. corn flour (masa - the yellow kind used for tortillas)
3 tbsp. crumbled feta
1 tsp. sea salt
1 tsp. cumin
1 tsp. garam masala
1/2 tsp. ground pepper
In a large mixing bowl, combine all ingredients, except the olive oil. Knead the mixture like a dough until ingredients are spread throughout.
Line a baking sheet with wax paper or foil. Scoop out a tbsp. sized portion of the mixture, roll into a ball, then place on the baking sheet. Repeat until the entire mixture is used.
Heat a large, lightly oiled skillet over medium heat. Place half of the meatballs in the skillet, cooking about 2 minutes on all sides, turning when slightly browned. Let them cool on a paper towel to absorb the excess oil. Repeat with second batch.
Serve with jam or tzatziki sauce. I prefer jam.)